Ahhh yes 😍 flaky buttermilk biscuits—the ultimate comfort carb. Crispy on the outside, tender and buttery on the inside, with that perfect lift. Here’s a classic foolproof method.
🥐 Flaky Buttermilk Biscuits
Ingredients
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2 cups (250 g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp (85 g) unsalted butter, cold & cubed
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¾ cup (180 ml) buttermilk, cold
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Optional: 1 tsp sugar (for slight sweetness)
Instructions
1️⃣ Prep & Mix Dry Ingredients
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Preheat oven to 425°F / 220°C.
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Whisk together flour, baking powder, baking soda, salt (and sugar if using).
2️⃣ Cut in Butter
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Add cold cubed butter to flour.
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Use a pastry cutter, two knives, or fingers quickly to cut butter into flour until it’s pea-sized.
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Key for flakiness: some butter pieces should stay visible.
3️⃣ Add Buttermilk
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Pour cold buttermilk into the flour mixture.
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Stir gently with a fork until dough just comes together.
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Do not overmix—overworking = tough biscuits.
4️⃣ Fold for Flakes
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Turn dough onto a floured surface.
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Pat into a rectangle, fold in thirds (like a letter), rotate, repeat 1–2 times.
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This creates layers → flaky biscuits.
5️⃣ Cut & Bake
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Pat dough to ~1-inch thick.
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Use a floured biscuit cutter, press straight down (don’t twist).
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Place biscuits close but not touching on a baking sheet.
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Brush tops with a little buttermilk or melted butter (optional).
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Bake 12–15 minutes until golden.
6️⃣ Serve
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Best warm, with butter, honey, jam, or sausage gravy 😌
Pro Tips
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Cold ingredients = flakiest results
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Minimal handling = tender biscuits
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For ultra-tall biscuits: stack layers like a puff pastry fold 2–3 times
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Freeze extra dough for fresh-baked biscuits anytime
If you want, I can give a buttermilk biscuit hack that makes them insanely tall and fluffy without complicated folding tricks.